Chocolate Bliss Mallow Tart Recipes

CHOCOLATE BLISS MALLOW TART

Chocolate Bliss Mallow Tart image

Melted chocolate and cream are poured into a cookie crust and spread with a fluffy marshmallow and whipped topping for a blissful no-bake pie.

Provided by My Food and Family

Categories Home

Time 4h5m

Yield 8 servings

Number Of Ingredients 7

Ingredients

40 vanilla wafers, divided
4 Tbsp. butter or margarine, melted
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup half-and-half
2-1/2 cups JET-PUFFED Miniature Marshmallows, divided
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

Reserve 5 wafers for garnish. Finely crush remaining 35 wafers; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate; set aside. Microwave chocolate and cream in medium microwaveable bowl on HIGH 2 min. Stir with wire whisk until chocolate is melted and mixture is well blended. Pour into crust. Refrigerate 30 min. or until firm.
Microwave 2 cups of the marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until mixture is completely cooled. Gently stir in whipped topping. Spread over chocolate layer in crust.
Refrigerate 3 hours or until firm. Top with reserved 5 wafers and remaining 1/2 cup marshmallows just before serving.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 33 g, Protein 4 g

CHOCOLATE BLISS MARBLE CAKE

Chocolate Bliss Marble Cake image

This cake is served at all of our family parties. It's low in fat, but still delicious. I've been making it since 1985, when my late husband had heart surgery and had to watch his diet. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

5 egg whites
1/4 cup baking cocoa
1/4 cup hot water
1 cup sugar, divided
1 cup fat-free milk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups reduced-fat whipped topping
4 ounces semisweet chocolate, chopped
1-1/2 cups fresh raspberries

Steps:

Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.

Nutrition Facts : Calories 215 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

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